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Butterscotch Icecream
Lunch • India
How to Make Butterscotch Icecream (Traditional & Healthy Version)
Butterscotch Icecream is a beloved Indian dessert that brings back memories of summer vacations and family get-togethers. Popular in Indian households and ice cream parlours alike, this creamy treat is known for its irresistible caramelized butterscotch flavor, crunchy praline bits, and melt-in-your-mouth texture. Butterscotch Icecream holds a special place in the hearts of both young and old, often served during birthdays, festive gatherings like Diwali, and as an indulgence after hearty lunches. The Indian twist comes from using locally available ingredients such as full cream milk (doodh) and homemade butterscotch praline, making it both nostalgic and familiar. Traditionally, Butterscotch Icecream in India is prepared using a custard base, which provides a rich and creamy taste without needing artificial stabilizers. Its popularity has soared across regions, with slight variations in North and South India, sometimes using jaggery (gur) for a caramel-like depth. The addition of saffron (kesar) or cardamom (elaichi) is also common during festivals, adding a subtle Indian flavor. The combination of smooth, velvety ice cream with crunchy praline makes it a perfect balance of texture and taste—a timeless dessert for every occasion.
Ingredients(for 1 medium bowl (approx. 100ml))
- 1.5 cups Full cream milk (doodh)
- 1/2 cup Low-fat fresh cream (malai)
- 1/3 cup Brown sugar (shakkar)
- 1 tbsp Cornflour (makai ka aata)
- 1/2 tsp Butterscotch essence (optional for flavor) - optional
- 2 tbsp Cashews (kaju, chopped)
- 1 tbsp Butter (unsalted)
- 1 tbsp Jaggery powder (gur, for praline)
- 1 tbsp Chopped pistachios (pista, for garnish) - optional
- few Saffron strands (kesar, optional for aroma) - optional
Instructions
- 1
To make the butterscotch praline, heat butter in a tawa on low flame. Add jaggery powder and allow it to melt. Stir in the chopped cashews and cook until mixture turns golden and bubbly. Transfer to a greased plate, let it cool, and crush into small pieces.
7 minutes
Be careful not to burn the jaggery; keep the flame low.
- 2
Mix cornflour with 2 tablespoons of milk to make a smooth slurry. Set aside.
2 minutes
Ensure no lumps for a silky icecream base.
- 3
In a heavy-bottomed pan, bring the remaining milk to a boil. Add brown sugar and stir till dissolved. Reduce heat and slowly add cornflour slurry, whisking continuously until the mixture thickens.
5 minutes
Continuous stirring avoids burning and lumps.
- 4
Remove from heat, allow to cool for 5 minutes. Add cream and butterscotch essence. Mix until smooth. Add crushed saffron if using.
4 minutes
Adding cream after cooling retains its smooth texture.
Why This Dish is Healthy
By using low-fat cream and replacing part of the refined sugar with jaggery, this Butterscotch Icecream offers a healthier alternative to store-bought options. The inclusion of nuts boosts nutritional value and satiety, satisfying sweet cravings without excessive calories. Portion control and mindful ingredient selection make it suitable for calorie-conscious individuals, without compromising on the rich, authentic Indian dessert experience.
This Butterscotch Icecream uses low-fat cream and brown sugar, making it lighter than commercial varieties. Milk provides essential calcium and protein for bone health, while nuts like cashews and pistachios add healthy fats, magnesium, and fiber. Using jaggery instead of refined sugar in praline gives trace minerals like iron and potassium, supporting overall wellness. This dessert, when enjoyed in moderation, can fit into a balanced diet as an occasional treat.
Pro Tips
- 💡Roast nuts lightly before adding to praline for extra crunch.
- 💡Churn icecream base at least twice during freezing for smoother texture.
- 💡Use full-fat milk for creamier results, but skim milk works for lighter versions.
Storage & Serving
Store Butterscotch Icecream in an airtight container in the freezer. Consume within one week for best flavor and texture. Avoid repeated thawing and refreezing to prevent ice crystals.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
